Introduction
Cinnamon Rolo Cookies are the ultimate fusion of warm spice, soft-baked texture, and gooey caramel decadence. These cookies are soft, chewy, and warmly spiced with cinnamon, featuring a surprise center of melted caramel and chocolate thanks to the hidden Rolo candy nestled inside each dough ball. As they bake, the outer cinnamon cookie develops a delicate crust, while the Rolo melts into a rich, gooey core that creates a lava-like burst of flavor with every bite. They’re perfect for cookie lovers who crave a little something extra, making them a fun and crowd-pleasing treat for holidays, bake sales, cookie swaps, or cozy nights in. Combining nostalgic cinnamon-sugar cookie vibes with the irresistible surprise of caramel chocolate, Cinnamon Rolo Cookies offer a sweet and satisfying experience that feels both classic and excitingly new. Whether served warm right from the oven or cooled with the caramel slightly set, these cookies are bound to become a requested favorite wherever they go.
The History of Cinnamon Rolo Cookies
While cinnamon sugar cookies themselves have been around for decades, with classics like snickerdoodles dating back to at least the late 1800s in American baking, Cinnamon Rolo Cookies represent a newer twist that blends traditional baking with candy-filled creativity. The idea of stuffing cookies with surprise centers—chocolate chips, peanut butter cups, marshmallows, or candies like Rolos—gained popularity in the 2000s with the rise of food blogs and social media, where bakers started sharing more experimental and indulgent versions of beloved treats. Rolos, the caramel-filled chocolate candies introduced in the United Kingdom in 1937 and brought to the U.S. in the 1950s, became a popular choice for stuffing because of their size and meltability. When combined with cinnamon cookie dough, the result is a fusion that combines the warmth of spice with the rich gooey center of caramel and chocolate, offering layers of flavor and texture that elevate a humble cookie to something truly special. As dessert mashups became trendier, Cinnamon Rolo Cookies solidified their place as a modern baking favorite that feels nostalgic yet novel.
Ingredients Breakdown
- 1 cup unsalted butter, softened – provides richness and moisture
- 1 cup granulated sugar – adds sweetness and structure
- ½ cup brown sugar – brings depth of flavor and enhances chewiness
- 2 large eggs – help bind the dough and provide structure
- 2 teaspoons vanilla extract – adds warm, aromatic flavor
- 2¾ cups all-purpose flour – gives the cookies their form and texture
- 1½ teaspoons ground cinnamon – delivers that warm spice kick
- 1 teaspoon baking soda – helps the cookies rise and spread
- ½ teaspoon salt – balances sweetness and enhances flavor
- About 36 Rolo candies – the gooey caramel-chocolate center
- Cinnamon-sugar mixture (¼ cup sugar + 1 tablespoon cinnamon) – for rolling the dough balls and adding a sweet, spiced exterior crunch
Each ingredient plays a crucial role in making the cookies both structurally sound and irresistibly flavorful. The mix of white and brown sugars ensures the cookies are soft and chewy with just the right crisp edges. The cinnamon infuses the dough with cozy warmth, and the Rolos transform a basic cookie into a delightful surprise. Rolling each dough ball in a cinnamon-sugar coating gives the cookies that signature sparkle and subtle crunch that contrasts beautifully with the gooey center.
Step-by-Step Recipe:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Scoop out about 1 to 1½ tablespoons of dough and flatten it slightly in your palm. Place a Rolo candy in the center and wrap the dough around it, sealing the candy completely. Roll the filled dough ball in the cinnamon-sugar mixture until fully coated, then place on the prepared baking sheet about 2 inches apart. Repeat with remaining dough and Rolos. Bake for 10–12 minutes, or until the cookies are lightly golden around the edges but still soft in the center. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—or enjoy warm while the caramel is still melty and gooey for the ultimate treat.
Tips for the Perfect Cinnamon Rolo Cookies
Make sure the butter is properly softened but not melted to achieve the ideal creamed texture. If the dough feels too sticky to work with, chill it for 20–30 minutes to make shaping easier. Press the dough tightly around each Rolo so the caramel doesn’t leak out while baking. Don’t overbake—these cookies are best when slightly underdone in the center to keep them soft and to preserve the gooey filling. For extra visual appeal, roll the dough balls twice in the cinnamon-sugar mixture. Letting the cookies sit on the tray after baking allows them to finish setting up without overbaking. If you’re baking in batches, keep the dough refrigerated between uses to maintain consistency. Serve them warm for the best gooey texture, or reheat cooled cookies for a few seconds in the microwave before eating.
Variations and Customizations
You can switch up the flavor by using almond or maple extract in place of vanilla for a different twist. Add a pinch of nutmeg or cardamom to the dough for a deeper spice profile. Substitute Rolos with other filled candies like mini caramels, chocolate truffles, or peanut butter cups for variety. Use browned butter instead of regular butter for a richer, nuttier flavor. For a crunchier cookie, bake a minute or two longer, or reduce the brown sugar slightly. You can also add mini chocolate chips to the dough for a chocolate-studded effect. If you prefer a festive version, add a touch of orange zest to the dough or mix in red sanding sugar with the cinnamon-sugar coating. For gluten-free cookies, use a 1:1 gluten-free baking flour blend and follow the same instructions. To make a double chocolate version, swap out ½ cup of the flour for cocoa powder and use dark chocolate Rolos or similar candies.
Health Considerations and Nutritional Value:
Cinnamon Rolo Cookies are a treat best enjoyed in moderation, as they are rich in sugar, butter, and contain candy centers. Each cookie typically contains around 150–180 calories depending on size and exact ingredients. The butter provides fats for flavor and texture, while the sugars contribute both sweetness and chewiness. Rolos add extra sugar and saturated fat, but also bring that indulgent flavor that makes these cookies so satisfying. For a slightly healthier take, you can reduce the sugar slightly, use dark chocolate caramel candies with less processed ingredients, or replace a portion of the butter with unsweetened applesauce or mashed banana. Cinnamon itself has antioxidant and anti-inflammatory properties and may help regulate blood sugar levels, but those benefits are modest in a recipe like this. Using whole wheat pastry flour instead of all-purpose can boost the fiber content slightly. As with most desserts, portion control and mindful enjoyment are key. These cookies are not intended to be health food, but they can be a part of a balanced lifestyle when eaten as an occasional indulgence.
FAQ
Q: Can I use store-bought cookie dough and just add Rolos? Yes, for a shortcut, you can use sugar cookie or snickerdoodle dough and wrap it around a Rolo, then roll in cinnamon-sugar.
Q: Can these cookies be frozen? Absolutely—freeze dough balls with Rolos inside or freeze baked cookies. Store in an airtight container for up to 3 months.
Q: How do I keep the Rolos from leaking? Be sure to completely seal the dough around each candy and avoid overly flattening the cookies before baking.
Q: Do I have to use Rolos? No, you can use any similar-sized caramel or filled chocolate candy.
Q: Can I make the dough ahead of time? Yes, the dough can be made a day in advance and stored in the refrigerator, or shaped into balls and frozen.
Q: What can I serve with these cookies? They’re delicious with a glass of milk, cup of coffee, or even alongside vanilla ice cream.
Q: Why are my cookies flat? Over-softened butter or overmixing can cause spreading. Chill the dough if needed, and measure flour correctly.
Q: Can I make these without cinnamon? Yes, you can omit the cinnamon for a more traditional sugar cookie flavor, or replace it with another spice.
Cinnamon Rolo Cookies
Ingredients
- 1 box white cake mix
- 1 large egg
- 8 tablespoons 1 stick unsalted butter, softened
- 4 ounces cream cheese softened
- 24 Rolo candies unwrapped
- 3 to 4 tablespoons cinnamon-sugar mixture
Instructions
- Mix together the cake mix, egg, butter, and cream cheese until a soft dough forms. Chill the dough in the refrigerator for at least 60 minutes.
- Preheat your oven to 350°F and prepare a cookie sheet.
- Scoop out 24 even portions of dough and roll them into balls. Flatten each ball and place a Rolo candy in the center.
- Wrap the dough around the candy and roll it back into a ball. Coat each dough ball in cinnamon sugar and place it on the baking sheet.
- Bake for 10 minutes. Once done, remove from the oven and let the cookies cool on the sheet for 2 minutes before transferring them to parchment paper.
- If desired, use the back of a flat spatula to gently press down the tops of the cookies. Allow them to cool completely. Store in an airtight container on the counter.
Notes
Unwrap the Rolo candies. While the dough is chilling, take the wrappers off the Rolos and set them aside.
Avoid overbaking. These cookies may seem underbaked when you pull them from the oven, but trust the process. They will continue to set as they cool down.
Slightly flatten the cookies. When they come out of the oven, the caramel-filled cookies will be puffy. After letting them cool for about 2 minutes, gently press the tops down using the back of a flat spatula.
Allow the cookies to cool completely. Cake mix cookies achieve their best texture once fully cooled, so give them time to set before enjoying.